Checking the ingredient list against gluten free, nothing here comes from wheat, barley, or rye — aquafaba, cornstarch, sugar, and coconut milk are all naturally in the clear, so this one is easy to love as-is. That aquafaba base whips up into stiff, glossy peaks over a slow 8-12 minutes, giving you the same dramatic crackly-shelled, marshmallow-centered pavlova without a single egg white in sight. The low, slow bake and gradual oven cool-down are what lock in that crisp exterior and soft, chewy middle, so don't rush the process. Once it's fully cooled, a billowy layer of whipped coconut cream fills the center, and a scatter of fresh strawberries, raspberries, and blueberries turns it into a showstopper dessert. Finished with a few mint leaves, it looks like it came straight out of a bakery case, and it's a genuinely solid choice for a gluten free table.
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Place the can of full-fat coconut milk in the refrigerator the night before (or at least 8 hours ahead) so the cream solidifies and separates from the liquid. When ready to bake, preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
Pour the chilled aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar. Beat on medium-high speed until the mixture forms stiff, glossy peaks that hold their shape and do not slide when the bowl is tilted — this will take 8–12 minutes, significantly longer than egg whites.
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